Food Processing, Safety and Quality is a 7-semester, English-taught first-cycle programme run by the Faculty of Food Technology of the University of Agriculture in Krakow (URK), in the discipline of food technology. It is designed for students who want to work as engineers in the food industry – in processing, preservation and storage of food and in food quality control.
Mandatory courses lay the scientific and engineering base: general and inorganic chemistry, chemical calculations, mathematics, physics, statistics, information technology and graphics for engineers, followed by food chemistry, food microbiology, principles of food technology and food processing engineering. Specialised courses cover the technology, quality and safety of meat, dairy, and fruit, vegetable and mushroom products, food packaging, food law and standards, veterinary control, food allergies, authenticity and adulteration of food, and food safety and quality management systems. You also study the organisation and management of the food industry, so you can organise and control production, select machinery and equipment, and carry out economic analyses.
Optional courses let you go further in directions such as food product development, methods of food preservation, fermentation technologies, craft beer production, edible fats, catering technology, modern gastronomy and street food, food toxicology or supply chain management.
A key practical skill is assessing the quality of food products. You learn sensory evaluation of food and modern methods of instrumental food analysis. You also learn to use computer technology in food quality and safety management.
Among the optional courses is an internship in a food quality control institution or in a food processing plant.
Graduates are prepared to implement, supervise and improve processing as well as food safety and quality management systems. Typical workplaces include:
As of the 2026/27 admissions, based on the programme page at urk.edu.pl.
